Spring has officially arrived, and, for me, that means lemon-y and raspberry-y desserts. I love these little lemon cupcakes because they’re zesty and delicious. The raspberry frosting is the perfect complement: fluffy and of the melt-in-your-mouth variety. If you can’t find freeze-dried raspberry powder, skip that step and place a few fresh berries right on top. The poppy seeds add a lovely crunch, and the cake has a delicate crumb and is so easy to put together. Happy spring and happy baking!
Lemon Poppy Seed Cake
Adapted by Amrita Rawat from Rose Levy Beranbaum’s book Rose’s Heavenly Cakes.
Makes about 22 cupcakes
2½ cups cake flour (250 g.)
1¼ cups granulated sugar
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
5 tsp. finely grated lemon zest
1/6 cup poppy seeds
14 Tbsp. butter at room temperature, cubed
2 large eggs
1 large egg yolk
¾ cup and 1 Tbsp. sour cream
2 tsp. vanilla extract
Lemon glaze (recipes follows)
Raspberry mascarpone frosting (recipe follows)
• Preheat the oven to 350 degrees.
• Mix the flour, sugar, baking powder, baking soda, salt, zest and poppy seeds in a mixing bowl. Beat on low until combined.
• In a separate bowl, beat the butter on low. Add in the eggs, yolk, sour cream and vanilla, beating well after each addition.
• Add the flour mixture to the wet ingredients. Mix until just combined.
• Transfer the batter to a lined cupcake pan. Fill each cupcake mold ¾ of the way.
• Bake the cupcakes for 15 to 18 minutes, or until a cake tester comes out of a center cupcake clean, or with just a few crumbs attached. The cupcakes should spring back when pressed lightly.
• Meanwhile, make the lemon glaze and raspberry mascarpone frosting.
• When the cupcakes have baked, use a chopstick or thin skewer to stab three holes in each cupcake and pour the glaze over the holes.
• Let cool before piping the frosting on top.
Lemon Glaze 1/3 cup powdered sugar (to taste)
5 Tbsp. lemon juice
• Combine the sugar and lemon juice in a small bowl, and heat in the microwave for about 30 seconds, until the sugar is dissolved. Cover the bowl with plastic wrap and set aside.
Raspberry Mascarpone Frosting
12 oz. heavy cream (1½ cups)
1½ cups powdered sugar
1½ tsp. vanilla extract
5 Tbsp. freeze-dried raspberry powder
8 oz. container mascarpone
Pinch of salt
• Beat the cream on high until thickened.
• Add the remaining ingredients to the cream and beat on low. Do not overbeat, as the mascarpone can curdle.
This article appears in April 2013.
